Chicken and Veggie Casserole

I got this recipe from my mom, and it's pretty easy... tastes really good too!

Ingredients:
1 package boneless chicken breasts
2 cans cream of mushroom soup
1 onion
rice
vermicelli noodles
2 can chicken broth
1 stick butter
1 package frozen vegetables

First make the rice pilaf (only with this recipe I add onion to the rice pilaf). Melt a stick of butter in a pan and add some chopped onion. Brown a handful of vermicelli noodles in the butter, be careful not to burn the noodles. Add both cans of chicken broth to pan and bring to a boil and then add 2 cups rice and cook for 20 minutes on low heat.
While the rice is cooking trim chicken and chop up into small bite size pieces. Cook chicken chunks in a skillet with some canola oil/olive oil (does not have to cook all the way through, because it will be baked in the oven.) In a large bowl mix rice pilaf, both cans of cream of mushroom soup, bag of thawed vegetables, and chicken. Bake in the oven on 350 for 30-35 minutes.

Tuna Casserole

Ingredients:

2 cans tuna
2 boxes kraft macaroni and cheese
milk
butter
onion
green pepper
2 cans cream of mushroom soup

Dice onion and green pepper, and saute in a skillet with 1/2 stick of butter. In a separate pan make the two boxes of kraft macaroni and cheese like you would normally, only leave the butter out (because you used butter in the onion and pepper). Once macaroni and cheese is done, add both cans of cream of mushroom soup, and 2 cans tuna drained to macaroni. Add onion and pepper, and pour mixture into a large baking dish. Bake at 350 for about 35-40 minutes.

Lasagna

Ingredients:

1 lb ground beef (can substitute ground turkey for healthier meal)
Lasagna noodles
Ricotta cheese
container Cottage cheese
Mozzarella cheese
2 jars spaghetti sauce (I use one Prego's Roasted Parmesan, and the other Prego's Italian Sausage)

Boil and drain lasagna noodles. In a skillet cook ground beef and drain excess fat. Pour both jars of spaghetti sauce into skillet and mix with ground beef. In a large bowl combine cottage cheese, and ricotta cheese (I use the whole container). Mix 2 cups mozzarella cheese into cheese mixture. In a large baking pan, layer your noodles, sauce, and cheese. I put a thin layer of sauce on the bottom, then add noodles, and then the cheese. Layer it until you have used up all of the ingredients. Bake in the oven for 40 minutes on 350 degrees.

Chicken and Cream of Mushroom Soup

This is my all time favorite that my mom made for me growing up. We use rice pilaf with the chicken and cream of mushroom gravy. It is scrumptious.

Ingredients:
1 package chicken breasts
1 can cream of mushroom
milk
flour
1 egg
canola oil
rice
1/2 stick of butter
vermicelli noodles
1 can chicken broth

Rice Pilaf:
(1 cup rice to every 1 can of chicken broth. 1/2 stick of butter to every 1 cup of rice.)
In a pan melt your 1/2 stick of butter. Break the vermicelli noodles in half and add about a small handful to the melted butter. Brown the noodles in the butter (be careful not to burn) You have to watch it carefully and stir the noodles around when they start to brown on one side. Add 1 can of chicken broth to the pan and bring to a boil. Add 1 cup of rice cover pan, and let it cook on low heat for 20 minutes.

Heat oven to 350 degrees. In a skillet heat canola oil. Place chicken breasts in egg and then in flour, and place them in the skillet. Brown the chicken on both sides. You do not have to cook it all the way through, because it will cook in the oven. After chicken is browned place them into a baking dish. In a large bowl mix 1 can of cream of mushroom and 1 cup of milk. Poor gravy over the chicken, and bake in the oven for 40 minutes. DEEElicious!

Raspberry Chicken

I got this recipe from a friend, and finally decided to try it last night. It turned out great! I served it with mashed potatoes.



Ingredients:
2 Chicken breasts
rosemary leaves (I used one stem of the leaves, but you can leave this out if you don't have it.
1 can chicken broth
flour/bread crumbs (I used Italian breadcrumbs)
canola oil
1 egg
chopped onion
minced garlic
(you can also add chopped mushrooms)
Raspberry Jam

Heat canola oil on stove top in skillet. Trim and cut your chicken breasts in half so they are thin cutlets. Pound chicken out so they are very thin. Place chicken in egg and breadcrumbs, and then add it to the skillet. Cook on both sides until done, and then take them out and put them aside. In your skillet where you were cooking the chicken, saute your chopped onion (I used half of a small onion) minced garlic, and mushrooms if you decide to add them. Stir about a tablespoon of flour to thicken. Add 1 can chicken broth and stir together to make a gravy. Add 2 tablespoons raspberry jam to gravy. Add fresh rosemary leaves. Salt and pepper to taste. Place chicken and potatoes on plate and spoon gravy over it. Yum!